Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce #BrunchWeek

Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! Eight amazing sponsors are helping us host a GIVEAWAY of some incredible prizes for multiple winners. CLICK HERE to enter!

This is my first time participating in Brunch Week, so thank you for accepting me into the group! I’m thrilled to be here. We have some lovely sponsors for the week, including the one I’m highlighting today: Cabot Cheese.

Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce

But, and I say this with one hundred percent seriousness, I had already committed to the idea of sharing a version of shrimp and grits even before finding out about Cabot’s participation. I absolutely adore shrimp and grits, in pretty much any form. Except maybe the overcooked shrimp versions. Those we can all do without. Anywho…

Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce

There are about as many variations on shrimp and grits as there are fiends for the dish, and while I have zero complaints about a well-executed stripped down version, for Brunch Week I decided it had to be a bit more complex and special. This particular recipe features spicy Andouille sausage mingling with the shrimp which forms a bit of a saucy topping for the firmer-yet-luscious grits, and then it’s drizzled with an even spicier yet creamy actual sauce on top.

Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce

This was so delicious, so special and completely perfect to kick start Brunch Week. Stay tuned, there is much excitement to come! Enjoy!

Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce

Source: slightly adapted from Nathalie Dupree’s Shrimp and Grits by Nathalie Dupree

Ingredients:

CREAM SAUCE:
1/3 cup green vinegar-based hot sauce, such as green Tabasco
¼ cup dry white wine
1 shallot, chopped
1 tbs fresh lemon juice
1 tbs white wine vinegar
½ cup heavy cream
Salt and black pepper, to taste

SHRIMP:
Drizzle of olive oil, plus more as needed
8 oz. raw Andouille sausage, casings removed
1 red bell pepper, chopped
1 yellow bell pepper, chopped
½ cup minced onion, such as Vidalia
4 tsp chopped garlic
30 large raw shrimp, peeled and deveined
4 plum tomatoes, seeded and chopped
1 tsp Cajun seasoning
1 tsp Old Bay seasoning
Kosher salt and black pepper, to taste

GRITS:
5 cups water
3 cups whole milk
½ cup heavy cream
8 tbs unsalted butter
2 cups coarse grits, not instant
8 oz. sharp white Cabot cheddar cheese, shredded
Salt and black pepper, to taste

Directions:
Start with the CREAM SAUCE: combine the green hot sauce, wine, shallot, lemon juice, and vinegar in a medium-sized saucepan. Boil over medium heat until liquid is reduced to ½ cup, about 15 minutes. Stir in the heavy cream. Set aside.

Now make the SHRIMP: heat a drizzle of olive oil in a large skillet over medium-high heat. Add the sausage and crumble it with a wooden spoon or potato masher. Cook, stirring frequently, until no traces of pink remain. Add the peppers, onion, and garlic and saute until veggies are tender. Add the shrimp, tomatoes, Cajun seasoning, and Old Bay seasoning. Saute, stirring, until shrimp are pink and just cooked through. Season to taste with salt and pepper. Be aware of how much salt your Cajun and Old Bay seasonings may already have. Turn off the heat and set aside.

Now make the GRITS: bring the water, milk, cream and butter to a simmer in a medium-to-large stockpot. Gradually whisk in the grits. Stir frequently, until the grits are soft and thickened. This will take at least 15 minutes, and up to 1 hour depending on what brand of grits you are using. When the grits are ready, turn the heat to low and stir in the shredded cheese until it melts. Taste for seasoning and adjust with salt and pepper as necessary.

To serve, rewarm the cream sauce and shrimp. Spoon the grits into bowls and top with the shrimp and andouille sauce. Now top with the hot pepper cream sauce and serve immediately.

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Check out my fellow #BrunchWeek bloggers! Some very tasty recipes here!

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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

17 responses to “Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce #BrunchWeek

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  5. This is a dish my husband would love!

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  7. I am a sucker for shrimp and grits. And with this cream sauce?! Yum!!!

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  12. Yum! I’ve actually never had shrimp and grits. Yours looks incredible!

  13. Believe it or not, I have never had shrimp and grits…..sounds like I am missing out on some serious good eats.

  14. I’m all about southern flavors for brunch. Minus the chrimp and I’d dive right in.

  15. Kicked up shrimp and grits! Love it!!

  16. I just recently tried grits for the first time. Loved them! Will need to try actually making them now, good place to start with your recipe!

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